On a large baking sheet, toss butternut squash with a drizzle of olive oil, curry powder, salt, and pepper. Roast in oven for 15 minutes, until slightly softened but not quite finished. Set aside.
In a deep pan, heat a drizzle of olive oil. Add the onions, and cook for 3-5 minutes until softened.
Add the garlic, ginger paste, and lemongrass paste. Cook for 1-2 minutes longer.
Add the vegetable broth and garam masala, and bring to a simmer.
Add the butternut squash and chickpease
Stir in the coconut milk and red chili paste. Cook over low heat for 10-15 minutes longer, or until squash is tender.